Buckwheat Oat Pancakes

Saturday mornings in our house usually means two things; saturday morning cartoons and pancakes for breakfast! In the past year, I’ve attempted so many versions of gluten free vegan pancakes for Lucas. This recipe is one I created and continue to make every weekend for the boys. The leftovers are also a great handheld snack right from the fridge. Spread some nut butter and jam on them and you have a pancake sandwich. You can also freeze them and take out as needed, reheating in a toaster oven for a quick breakfast.

Previously I added a flax egg in the recipe, but one morning we were out of flax powder, so I tried it without. It was a success. The pancakes actually turned out less gummy, so now I prefer to make them flax free.

The pancakes I make for Lucas are a small handheld size which are perfect for a toddler snack. He won’t eat them with anything on his pancakes, so I add the maple syrup right into the batter. I heat up frozen blueberries and raspberries mixed with some maple syrup to make a fruit topping for Mattias’s pancakes. I prefer mine with a nut butter drizzle. This is just some almond butter mixed with honey and a tiny amount of water to thin it out.

In a large bowl mash the banana, stir in honey, oil, vanilla, milk, and water. Whisk until smooth.

Add the apple cider vinegar to the banana mixture and whisk.

Pour the liquid into the large bowl that contains the dry ingredients. Stir until mixed in, but don’t over stir. The apple cider vinegar will create bubbles in the mixture, this will help give the pancakes rise.

In a frying pan on medium heat, add 1 tsp coconut oil. Once the pan is hot enough, pour three pancakes (1/3 cup of batter per pancake) into frying pan.

Flip the pancakes when the first few bubbles appear and it has started to brown on the bottom.

Let cook 2-3 minutes longer and remove from heat once the pancakes are golden.

Add another tsp of coconut oil in between batches of pancakes to get crispy edges.